Some people are quite confused about the differences between these yummy treats but if you try all three side by side you can definitely taste a huge difference in flavor. The crusts are completely opposite as are the meat fillings.
So I decided that just like with Jamaican black cakes, I am going to have to make my own Jamaican beef patty. I am so happy I did. I had to play around with a few recipes before I came up with the perfect meat filling and crust. I also had to gauge the amount of scotch bonnet pepper I added for the right amount of heat. The empanadas I have tried are generally mild and that goes for the Haitian patties as well. I like a bit of heat, it really adds to that unique flavor in a Jamaican patty.
Here is my Beef Patty Recipe:
2 tablespoon butter
1 scallion (green onion), Finely chopped
1 tsp Chopped Scotch Bonnet pepper (add the seeds)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1 tbsp. Curry powder ( Use a high Quality Curry)
1 tsp. thyme
1/2 cup Breadcrumbs
1/2 cup Beef stock 1/4 chicken stock (combined) This mixture is what gives that long lasting flavor.
1/4 cup Water, for closing the dough around the meat.
In a heavy skillet, melt the butter and sauté the green onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Cook until the meat is evenly brown on medium heat.
Add the breadcrumbs and stocks and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Let the meat cool while you prepare the dough for the crust.
Pre-heat oven to 400*
2 cups Ap flour
1 cup Shortening
1 tsp salt
1 Tbs. Badia brand Amarillo Yellow Coloring powder (not liquid food color)
1 Tbs. Sugar
1 tsp baking powder
1 large beaten egg with 1/3 cup ice cold water mixed together
Sift all dry ingredients into a large mixing bowl.
Cut in the shortening until little pea shaped clumps form.
Refrigerate the flour and shortening mixture for 30 minutes Before adding liquids
Add the egg & water mixture and mix until a sticky solid ball forms , ( add a little more flour if needed)
*Do not knead *
Wrap tightly in plastic wrap and refrigerate for 1-2 hours or overnight
Let the dough sit outside of fridge for 20 minutes before rolling out into a 1/4 inch thick sheet.
Then fold the dough into Five layers. First fold the left side over half way to the middle of the sheet then do the same thing with the right side. Then fold it in half again. This is how you get those flaky layers in the crust. Roll the dough out again from the center into an 1/8 inch thick sheet and cut out desired size. Fill your dough with filling on half of each. don't over fill. Moisten the edges of the dough with water and fold the dough over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 15 to 20minutes or until the pastry are golden brown. A little meat might come out of the crust that usually indicates when it is done or very close.
Serves: 8 - 12 Patties depending on how big you want them.
After you enjoy your scrumptious beef patty and beverage of choice, the next best thing to do is chase it with Sweet T's Jamaican black cake. You will feel like you are on the beach hanging out drinking Heineken in Jamaica. Beef patty and rum cake are two of my favorite things. The recipe was free but your going to have to buy the black cake.
Try Sweet T's Jamaican Rum cream!